It's just bread and sage, mostly. No sausage or rice or anything that you might find in fancier stuffing. But the simplicity is what makes it awesome. Not just awesome, actually, it's food of the gods. (The Kid especially thought so!) Here's the how-to.

You'll need:

16 ounces of breadcrumbs (I cut up a standard size baguette and let it sit out for a day to get a bit stale).

1/2 box chicken stock

1 onion

a few ribs of celery

1 stick of butter

3 eggs

sage, lots of sage (suit your own tastes, but 5 or 6 tablespoons is a good place to start)

2 tablespoons of thyme

salt, to taste

Put the breadcrumbs in a greased, rectangular pan.

Dice up the onion and an equal amount of celery, and put in a sauce pan with the stock. Simmer until the veggies are tender.

In the meantime, melt a stick of butter and pour it over the breadcrumbs. When the veggies are done, pour them and the stock over the bread crumbs. Beat the eggs in a separate bowl, and add them to the breadcrumbs as well. Last, add the seasoning and (using clean hands) mix it all together. Smooth it out evenly in the pan. The stuffing will seem very wet, but it's all good.

Put the whole thing in the oven, and bake at 350 degrees for about 45 minutes, or until it's brown on top.

We had this with our Christmas Eve crab this year, and--although it sounds like a funky combo--it was absolutely perfect.